Venison Hot Dogs | MeatEater Cook
You’d be hard pressed to find a more iconic food for watching fireworks and celebrating Independence Day than a hot dog fresh off the barbecue. Toppings selection is very personal, but I’m fond...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Grill
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Paring knife
- Spoon
- Tongs
- Plate
- Serving platter
Ingredients
- 2 1/2 lb. wild hog meat, roughly chopped
- 12 oz. pork fatback, roughly chopped
- 2 tbsp. kosher salt
- 3 cloves of garlic, minced
- 1 1/2 tbsp. smoked paprika
- 1 1/2 tbsp. mustard powder
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 1/2 tsp. ground coriander
- 1/4 cup ice
- Fresh, natural casing (sheep for thinner-diameter sausages, pig for thicker)
- 12 hot dog buns
- Poppyseeds
- Yellow mustard
- Sweet pickle relish
- Diced sweet onion
- Kosher dill pickle
- Sliced tomatoes
- Pickled sport peppers
- Celery salt
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